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Olive Garden Lemon Cream Cake Recipe
Olive Garden Lemon Cream Cake
By Todd Wilbur

Recipe Type: Dessert
Calories: 620
Cook Time: 3 hours 40 minutes
Recipe Rating: 4.7 (40 reviews)
 

Menu Description: "Delicate white cake and lemon cream filling with a vanilla crumb topping."

I like simple. So, to keep this clone as uncomplicated as possible, I've designed the recipe using a common white cake mix. I picked Betty Crocker brand, but any white cake mix you can get your hands on will do. Just note that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different measurements of additional ingredients (oil, eggs). Follow the directions on the box for mixing the batter, then pour it into a greased 10-inch springform pan and bake until done. The filling recipe is a no-brainer and the crumb topping is a cinch. When your cake is assembled, stick it in the fridge for a few hours, and soon you'll be serving up 12 cloned slices of the addicting Olive Garden dessert.

Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.

Cake
1 18.25-ounce box Betty Crocker white cake mix
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Very Good
Alyssa  
Submitted on: 05/13/13
This cake was easy to make. It does take time though. I made it for my boyfriend's birthday because our favorite dessert is OG lemon cream cake. That is also his aunt's favorite cake. She told me that I will have to make this cake for every family gathering and holiday. She said to set aside the time to make this cause this is the only thing I will have to worry about bringing to the table. She said it may even be BETTER than Olive Garden's cake. VERY DELICIOUS!
Trick to add lemon flavor
Kathy  
Submitted on: 03/10/13
Great recipe. Hint: to add more lemon flavor without changing consistency of filling, sprinkle in some Crystal Light lemonade powder. Does wonders!
Olive Garden Lemon Cream Cake
Dianne Rodrigues  
Submitted on: 08/09/12
This is the best cake I ever made! It is a spot on "best" copykat cake recipe I ever found for the lemon cream cake.
Erica Washkewits  
Submitted on: 07/10/12
My cream filling came out a little too pudding like instead of the cream way OG's tastes. It may need some tweeking but its very good.
Jane  
Submitted on: 12/01/06
My relatives always talk about this cake and when I made your recipe, they had a hard time believing it wasn't the real thing.
Rita  
Submitted on: 11/12/06
I have made this cake several times and it is now a family favorite. I am always requested to bring it to family dinners. It is lucious.
PS  
Submitted on: 10/29/06
I have made this cake on several occasions and there is only one word to describe it - fabulous! Most of my guests who I have served it to have commented on it & also loved it. I am not a huge fan of lemon-ny desserts but I find the lemon flavor very light. I think you should go a little heavier on the lemon juice or add a little lemon extract if you prefer more. I only make 1/2 the amount of crumb topping as the recipe calls for. I find that more than enough.
Neener  
Submitted on: 07/18/06
Fantastic! I made it for a baby shower and it got rave reviews! I followed the TSRecipe exactly except for 2 things: I used a 9" springform pan and baked the white cake for about 45-50 minutes, and I used slightly more then 3 tbs of lemon juice (from the yellow plastic lemon). I had trouble making the crumb topping and put it in the refrigerator too long and ended up with larger crumbs then the OG cake, but you know what? - we loved it! I will definitely make this many many more times.
Belinda  
Submitted on: 07/05/06
When I saw this recipe I decided to make it for the next church brunch. My sister and husband happened to be visiting that weekend. After rave reviews at church I asked my sister if she wanted the recipe and before she could reply her husband said "yes". I used the juice of one whole lemon and it was delicious. My topping didn't look so great but people didn't seem to notice. THANK YOU!!!!!!!!!!!
Diane  
Submitted on: 06/26/06
I got great reviews from everyone on this cake. I thought it was a little crumbly but it tasted great. I told my daughter it is the kind of cake that you let people see the pieces, not the whole cake. Next time I make it I am going to bake it in two pans, and then slice through each layer so that I end up with four layers in all.
Christy  
Submitted on: 06/15/06
Good cake but not the same as Olive Garden's. It seems like it is missing something - maybe add some lemon to the white cake mix?
Jan Trader  
Submitted on: 06/05/06
I recently made the Olive Garden Lemon Cream Cake clone and it was wonderful! An Easy recipe. It was even better after it sat in the fridge a day. My family loved it too! I highly recommend this recipe! I hope the amount of butter doesn't scare anyone off. It is a surprisingly "light tasting" dessert.
Norma  
Submitted on: 06/01/06
I have been making cakes for years and this one is undoubtably one of the best! I am not a lemon fan, so I substituted 1/4 cup of raspberry preserves and the results were fantastic. The family raved about the taste. I used a pastry blender to make the crumbs.
Kristen  
Submitted on: 06/01/06
Yeah, so I don't know what the problem was. I love Olive Garden and TSR, but I did not love this cake. Sorry! I followed the recipe exactly, but the frosting was too wet. And the flour-butter crumbs on top were gross. Maybe it was just because I knew what it was; my family didn't seem to mind eating it.
Patty  
Submitted on: 05/31/06
I can't quit talking about this recipe! I took the recipe to a friend's house and we made it together and it looked and smelled so good we couldn't wait for it to refrigerate for 3 hours. It was gone an hour after it was put together!!! Crumb topping seemed a little weird, but it adds something to the final product. I'll make it for bunco in a couple of weeks - I'll have to make two! Would be great with fresh strawberries.
Kathy  
Submitted on: 05/31/06
I have never tried the Olive Garden cake, but the recipe sounded good, so I decided to give it a try. This cake was SO easy to make and tasted like a gourmet dessert that was a lot of trouble! Fabulous, moist, delicious.
Barbara`  
Submitted on: 05/30/06
This is one of the best cakes I have ever eaten. I made it for mothers day and it was gone so fast. It is so moist and yummy. The juice of a real lemon is what made this cake so gooooood. Had a request, no a demand that this be served at the family reunion. Thanks again.
Summer  
Submitted on: 05/23/06
Truly amazing cake! I made this cake for my husband's birthday and he was in love! I normally shy away from refrigerated cakes, but this one turned out so moist, light, creamy and delicious. And the lemon flavor was subtle but perfectly noticeable! Thnaks for another great recipe!
Marisa  
Submitted on: 05/22/06
This cake was perfect-rich with the best filling! I have never had this at Olive Garden, but I now I will have to try it. I used a pastry cutter to mix the crumb topping, because I found that mixing with my fingers just took too long.
grammysammy8  
Submitted on: 05/22/06
Lucious, lemony, and light. Wonderful recipe.......my husband hates to share the cake I make with anyone! Thank you for another winner!!
Diane, Buffalo NY  
Submitted on: 05/22/06
This cake completed my Italian Night dinner. It received many rave reviews! It is really important to let the cake set up in the fridge for AT LEAST 3 hrs as directed to get the desired creamy texture. I used the low fat cream cheese and real lemon juice; great tangy filling.
Sandy  
Submitted on: 05/19/06
I served this cake to 90 people at a Mother Daughter night, it was such a big hit! I made the cake with jellyroll pans to make it in bulk. This really was the best cake I have ever had!
dkjm28  
Submitted on: 05/17/06
Good cake, very easy. I have never had this at Olive Garden but I will try it just to compare. I didn't think it had much of a lemon flavor, I used lemon juice from a container rather than from real lemons, maybe this is why. Anyway, next time I will use the real thing or increase the amount of the fake stuff. Overall, family really liked it and it was oh so simple and makes a nice looking cake to take to gatherings.
Karen  
Submitted on: 05/16/06
I made this cake for Mother's Day. It was pretty easy to make it although I found I did have to let the crumb mixture cool down in the fridge and then cut it with a knife. We tasted it after an hour of cooling in the fridge and the taste wasn't developed yet, so my main piece of advice would be to let it refrigerate for at least 3 hours!! This is an awesome recipe even my husband loved who normally doesn't care for lemon flavored desserts. BTW, I haven't had the original at Olive Garden, but this is definately worth the extra time to make it!!
CJ  
Submitted on: 05/16/06
I took this cake to a graduation party and it created a total rave riot! Sooo creamy, that filling. Next time I make this recipe, I will add more lemon juice to the filling for a bolder lemon flavor. And I may leave the crumb topping off because it seemed a little weird to be eating raw flour.
Amy  
Submitted on: 05/15/06
Better than Olive Gardens. It's a lot tangier, we used fresh lemons. Everybody at the event is asking for recipe.
Cindy  
Submitted on: 05/15/06
I really loved the recipe. I didn't have any whipping cream so I used 2 cups of whipped topping instead. I still tasted fantastic. This will go in my personal recipe file!!
j comeau  
Submitted on: 05/15/06
I have been looking for this recipe ever since I had it at the restaurant a few years ago. There are some on the internet but they all had bad reviews and didn't sound like the Olive Garden version at all. I made this for Mother's Day. The results were easy, inexpensive (I used the cake mix that was on sale that week) and was just like Olive Garden's version. Delicious!
LBlonde  
Submitted on: 05/15/06
Tasty recipe. Don't forget to whip the cream before combining it with the cream cheese and powdered sugar. A crucial step.
sandy  
Submitted on: 05/14/06
excellent- I added some lemon zest to the mixture and it was yummy!
Brenda in Chambersburg, PA  
Submitted on: 05/11/06
This was great. I added a twist and put seedless raspberry jam on both sides of case then filling in between and fresh blueberries on the outside. Everyone loved it at my work and send Olive Garden NEVER had anything like that!
Mel  
Submitted on: 05/11/06
Everyone loved it. Tastes great. A new favorite with several people. And easy too with simple ingredients.
Wendy  
Submitted on: 05/11/06
FAN-BLOODY-TASTIC!!!!! I tried getting this recipe (my ultimate favorite cake) every way I knew how with no luck. I stumbled upon this website and it is off the hook! Thank you! Thank you! Thank you!
Jane Doe-Florida  
Submitted on: 05/10/06
Excellent! Same cake as served at Olive Garden... Easy to make-tastes awesome... Expensive (per piece) at the Garden!
Jacque  
Submitted on: 05/10/06
It was so wonderful and easy to make. Instructions were perfect.
italiangirltexas  
Submitted on: 05/10/06
This is the most AMAZING cake! If you get a really moist white cake mix, it's almost like eating cheesecake! YUMMY!
Pat  
Submitted on: 05/09/06
I can't wait to try this on my friends and family! I think you have another winner.
Pam  
Submitted on: 05/09/06
Great! A light and delicious dessert. I followed the directions (except I used 2- 9" pans instead of the springfoam pan) and it turned out perfect. I'll definately make it again.
jeanett  
Submitted on: 05/09/06
Have everything room temp it all works out better. love it. I also have done this with lime juice and taste like key lime pie......
Judy Hockersmith  
Submitted on: 05/08/06
I am in love with just about anything lemon...this cake is fantastic! It makes a lemon lover like myself feel like they are in Heaven! Thank you!